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4 Serves
87 Mins
Soak the fine bulgur in warm water until softened, then knead it with spices to form a pliable dough.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
278 mg / 1,250 mgPotassium
535 mg / 4,700 mgSodium
1848 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a frying pan, heat the cooking oil and sauté the minced meat with onions and walnuts until browned and fragrant.
Season the meat mixture with salt and pepper, then allow it to cool completely before assembly.
Shape the bulgur dough into small balls, create a hollow center, fill with the meat mixture, and seal carefully.
Deep fry the stuffed dumplings in hot oil until golden brown and crispy, then drain on paper towels.
49
g48
g30
g
Salvadoran
Egyptian